Spanakopita-stuffed chicken breast with roasted broccoli

Cut each chicken breast in half lengthwise without going all the way through, so it opens up to take the filling.

Season inside and out with olive oil, balsamic glaze, salt, black pepper, dried oregano and ground coriander; flip and repeat, then set aside to marinate.

Thinly slice the scallions and cook in a large skillet with a little olive oil over medium heat until soft and golden.

Add the grated garlic and warm through until fragrant.

Add the spinach in two or three batches, seasoning each lightly with salt and pepper; raise the heat to high so the released liquid evaporates, and cook until completely wilted.

Off the heat, add the dried dill, the cream cheese, the crumbled feta and a handful or two of mozzarella; mix, taste, and cool to room temperature.

Pull the broccoli florets off the stems into a baking pan, drizzle with olive oil, season lightly with salt and pepper, and roast at 400F for 20 to 25 minutes until tender.

Distribute the filling into the centre of each chicken breast, putting any leftover in the side of the tray; secure with three or four toothpicks if wished.

Bake on the centre rack at 400F for 25 minutes.

Switch to the broiler on high, leaving the chicken on the middle rack, for another five minutes; take it out when an instant-read thermometer reads 165F.

Rest about 15 minutes; the pan juices thicken into a sauce as they cool, to pour over the chicken and broccoli.